Blueberry Oat Muffins
Servings: 12 muffins
Calories: 171kcal
Ingredients
- 1 and ⅓ cup whole wheat flour
- ¾ cup quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 and ¼ cup Greek yogurt
- ½ cup honey
- 2 tablespoon avocado oil
- 1 tablespoon vanilla
- 2 large eggs
- 2 cups blueberries
- 1 teaspoon turbinado sugar optional, for sprinkling
Instructions
- In a large bowl, mix together the flour, oats, baking powder, soda and salt. In a medium bowl, whisk together the yogurt, honey, oil, eggs and vanilla.
- Pour the wet ingredients into the dry ingredients and mix together until just combined. Fold in the blueberries.
- Line a 12 count muffin tin. Divide the dough evenly into 12 muffins- they should fill the liners right to the top and may even be slightly heaping.
- Optional: Sprinkle a pinch of turbinado sugar onto the top of each muffin.
- Bake at 375 °F for 18-25 minutes until a toothpick inserted into the centre has just a few moist crumbs and the muffins bounce back from a light touch.
- Remove muffins to a wire rack to cool completely.
Notes
Leftovers
Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
Calories: 171kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 32mg | Sodium: 198mg | Potassium: 135mg | Fiber: 3g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
